Fennel's usual aniseed flavour is quite muted here - it really just adds a savoury note that gives this fully vegan dish a full-bodied flavour that you'd normally only get from a chicken or veal stock. We roast the ovens in olive oil until golden and then cook them with onions, garlic, fennel and stock before blending into a velvety puree.
Carrots, fennel, onion, garlic, olive oil, vegetable stock (Massel), salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER 350 ML SERVE | |
| ENERGY | 162.7kj | 701kj |
| PROTEIN | 0.8g | 3.3g |
| FAT TOTAL | 1.9g | 8.2g |
| - SATURATED | 0.3g | 1.3g |
| CARBS | 3.5g | 15.2g |
| - SUGARS | 3.4g | 14.8g |
| SODIUM | 307.4mg | 1324mg |
Small:
Serves two to three adults with crusty bread
Large:
Serves four adults
Grated Parmesan, black pepper and crusty bread or a sprinkle of fresh coriander, parsley or chervil with a swirl of yoghurt or creme fraiche.
Reheat gently in a microwave or saucepan, stirring occasionally until piping hot, thinning with a little water if you'd prefer a more liquid soup.
